Splendor of the Farm

Some invitations mean more than others. Just ask Chef Cassidee Dabney who was recently invited to cook a dinner at the James Beard House earlythis September. Such an invitation is a high honor for a chef. Cassidee says, “Cooking at the Beard House has always been a goal of mine.”

Cassidee and Food & Beverage Director Andy Chabot traveled to New York City to host and serve a dinner inspired by our farm and the surroundingregion. She describes her approach to Foothills Cuisine as “very simple and in the moment. The farm and forests really dictate the menu, andI want the food to tell the story of this place, the people that live here and the soulfulness of the region.” Paired with wines selected byAndy, the dinner spotlighted ingredients made or grown directly on our farm: butternut squash, grits ground from our corn and late Summer potatoes.

We are so proud of Cassidee for this prestigious achievement—and we hope you find time to taste the Smoky Mountain flavors that continueto inspire her on your next visit to Blackberry Farm this Fall.